Shrimp cooks VERY quickly -- when it turns pink it's done -- take it out immediately. High heat for short periods of time work best -- I've found that grilling and sauteing (e.g. as in Shrimp Scampi) work best.

Shrimp cooks VERY quickly -- when it turns pink it's done -- take it out immediately. High heat for short periods of time work best -- I've found that grilling and sauteing (e.g. as in Shrimp Scampi) work best.

I concur. Shove a skewer through about 5 of them, peel on, brush with olive oil and the seasoning of your choice, and throw them on a hot grill for about 2 minutes per side. Crisp, firm, delicious! That's how I do 'em.

If you want to boil shrimp, I would suggest using medium sized ones (26-35). If you can find easy-peel frozen shrimp get those.

As for the cooking:

Bring a large pot of water to the boil. Add salt so that the salinity resembles that of seawater. Add shrimp to water. Allow water to come back to the boil. Boil shrimp for one minute. (I know this does not seem very long, but trust me.) Remove shrimp from water and shock in an ice water bath. Peel, and refrigerate until needed.